Directions

Cook the diced bacon in a skillet over medium heat with a spoon of olive oil until it gets crispy.

In a separate bowl, crack eggs and include four yolks and two egg whites.

Add to the eggs ½ cup of grated Parmesan, one pinch of salt, and three pinches of black pepper (better if it is freshly ground).

Whisk this mixture together so that the Parmesan is all combined with the eggs and pepper, and slowly add ¾ cup heavy cream.

Cook the pasta “al dente,” following the directions on your pasta package.

Drain the pasta, and in the same cooking pot, pour two ounces of olive oil. Put it on the stove with low heat, add the drained pasta, and start to stir it.

Add the prepared bacon and the eggs compound. Keep stirring the pasta for 30 to 40 seconds until the eggs are cooked.

Plate your dish and garnish with the rest of Parmesan, fresh parsley, and more black pepper, if you like. Bravo! Buon appetito!

Makes: 3-4 servings • Total Time: 30 minutes

About the Chef

Chef: Clint LegnaniFamily: Chilean wife – Daniela; My small family lives in Italy, her large family lives here in San DiegoCommunity:Lake St. MarcosHobbies & Interests: Playing soccer, playing piano, reading everything as soon as I have the chance to get a book in hand, running, hiking, investingFavorite Local Activity:If we can put “making friends at my restaurant,” that would be my current favorite activity! I spend almost all my time at the restaurant and I love getting to know customers and talking to them… maybe sometime too much (as my employees say)! When I’m not at my restaurant, I like playing piano, walking or running next to the ocean or on the nearby hills, and I recently started to go to St. Mark Golf Course Driving Range.About the Recipe:I personally enjoy this dish for its unique taste, and because there is a beautiful history behind its invention. The most trusted story about the origin of Fettuccini alla Carbonara dates back to 1944, and takes place in Rome during World War II. It is said that this dish was created for the first time in a little restaurant on Via della Scrofa, a street not far from Trevi Fountain. A group of American soldiers brought the ingredients that they had, only eggs and bacon, and the creative Italian chef created this dish by adding pasta and cheese. In a way, I think this dish represents the union between two friendly cultures during hard times.About the Chef: Ciao! I was born and raised in Bologna, Italy and, as almost every Italian, I have been eating pasta 10 to 12 times a week since I was six…and I am still skinny! I have always enjoyed going to the best Italian restaurants all over the country and tasting the differences between each regional dish. During my youth, I was lucky enough to travel everywhere: Europe, Asia, Africa, and the United States, and I always wondered why Italian restaurants abroad are so different from the ones located in Italy. I decided to move to the United States in 2009 after falling in love with San Diego. I first opened a gelato shop in Pacific Beach named Gelato Bus Stop where I had the real gelato machines brought straight from Italy in order to serve the most authentic gelato possible. Recently I had the opportunity to open another Italian restaurant named Cucina Amore in San Marcos. Now I’m busy all the time and I don’t travel that much, but San Diego is so lovely that I can live with that. Ciao!